Slowly beat in the eggs, one at a time. When the eggs are fully incorporated, fold in the flour, then the almonds and lemon zest. Scrape the mixture into the tin and tap the sides to release any ...

Almonds give this lemon polenta cake a wonderful richness and crumbly texture. Served with zesty lemon icing, orange mascarpone and caramelised satsumas. Preheat the oven to 160C/325F/Gas 3.